| Edition |
First edition. |
| Description |
373 pages : color illustrations ; 24 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Part one : cheese, England. The magic of milk -- Just a taste -- The cheese shop -- Call me little miss muffet -- The final countdown -- Christmas cheese -- Stilton reigns supreme -- The world's best cheese -- The science of melting cheese -- Up to my armpits in curds (making cheese) -- Milkmaid power mammas -- Let's talk about cheese toasties -- Let it clabber -- The changemakers : bloomy-rind and washed-rind English cheeses -- Cheddar cheese and "Tina the Turner" -- The cheese wheel comes full circle -- Part two : wine, Italy. From the vine to the bottle -- The comellis -- Experience it like a child -- Tuffy -- The harvest -- It's a grape party -- Never said nebbiolo -- Making my way : understanding natural wine -- Rome : learning the language -- Age ain't nothin' but a number... right? -- The fat one -- Wine rules and non-rules -- In vino veritas -- Family roots -- Fill a horn with dung -- The clue to everything -- Land of the vines -- Part three : bread, France. An audience with bread royalty -- Simply not so simple -- Where's the bread? -- Remade all the time -- Le petit grain -- Bread vs flatbread -- Wash your hands with flour -- Getting creative -- Bouncing around boulangeries -- Leftover bread -- Marseille -- Toulouse, "but does it hold the coffee?" -- Paysan boulanger -- Hands in the dough -- Getting it right. |
| Summary |
"In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves--bread, cheese, and wine--along with classic recipes"-- Provided by publisher. |
| Subject(S) |
Cooking (Cheese) -- Europe.
|
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Wine and wine making -- Europe.
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Cooking (Bread) -- Europe.
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Cheese -- Varieties -- Europe.
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Cookbooks.
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| ISBN |
9780062984531 (hardcover) |
|
0062984535 (hardcover) |
|
Other Resources
